To make the dough, in the bowl of a stand mixer, using the dough hook, mix together warm milk, 1 tablespoon sugar, and yeast until combined; allow to sit 10 minutes or until bubbles form. On medium speed, mix in remaining 2/3 cup sugar, egg yolks, 4 tablespoons butter, and salt until combined. On low speed, mix in flour until combined. Increase mixer speed to medium and mix for 8 minutes or until smooth and elastic.

Place in a greased mixing bowl, cover with plastic wrap, and allow to rise in a warm area for 2 hours or until doubled in bulk.

Place graham cracker crumbs and 1/3 cup chocolate in the bottom of a 9-inch cake pan.

To make the filling, in a medium bowl, stir together remaining softened 1/4 cup butter and marshmallow cream until combined.

On a floured surface, roll dough into a rectangle, using a rolling pin, until it reaches a 1/8-inch thickness; spread buttery-marshmallow cream over dough; sprinkle remaining 1/3 cup milk chocolate on top. Roll dough up jelly roll style. Cut log into 8 equal pieces and place pieces in cake pan; cover and allow to rise for 30 minutes, in a warm area, until doubled in bulk.

Heat oven to 350 degrees F.

Bake 20 minutes or until golden brown and well risen. Turn pans upside down and release sticky buns on wire racks to cool.

They're not sticky buns without being a sticky mess! :) These look great...and I thought I had come up with all of the different versions of stickiness...I would have never thought of S'more Sticky Buns. I hope you're enjoying Chicago!